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Warm Chocolate Pudding Cake

Warm Chocolate Pudding Cake

This classic self-saucing chocolate pudding cake bakes into a tender cocoa cake with a glossy chocolate sauce underneath. Serve it warm from the baking dish with vanilla ice cream or lightly whipped cream.

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves: 6

Ingredients

  • 0.25 cup granulated sugar (for topping)
  • 0.25 cup unsweetened cocoa powder (for cake batter)
  • 0.75 cup granulated sugar (for cake batter)
  • 0.25 cup unsweetened cocoa powder (for topping)
  • 1.5 cups boiling water
  • 0.5 tsp fine salt
  • 0.5 cup whole milk
  • 1 cup all-purpose flour
  • 0.5 cup light brown sugar (packed)
  • 1 tsp vanilla extract
  • 4 tbsp unsalted butter (melted, plus more for greasing)
  • 2 tsp baking powder

Instructions

  1. Place a rack in the center of the oven and heat the oven to 350°F (175°C) for at least 10 minutes so the heat is steady before baking.
  2. Lightly butter an 8-inch square baking dish, making sure to coat the bottom and corners, then set the dish on a rimmed sheet pan to catch any bubbling sauce during baking.
  3. In a large mixing bowl, whisk 1 cup all-purpose flour, 0.75 cup granulated sugar for cake batter, 0.25 cup unsweetened cocoa powder for cake batter, 2 tsp baking powder, and 0.5 tsp fine salt for 30 seconds, until the mixture is evenly colored and free of large cocoa lumps.
  4. In a medium bowl, whisk 0.5 cup whole milk, 4 tbsp melted unsalted butter, and 1 tsp vanilla extract for about 20 seconds, until the butter is dispersed and the mixture looks glossy.
  5. Pour the milk mixture into the flour mixture and stir with a silicone spatula for 45-60 seconds, just until no dry flour remains; the batter should be thick and spreadable, not pourable.
  6. Scrape the batter into the prepared 8-inch square baking dish and spread it into an even layer with an offset spatula, pushing it gently into the corners without compacting it.
  7. In a clean medium bowl, whisk 0.5 cup packed light brown sugar, 0.25 cup granulated sugar for topping, and 0.25 cup unsweetened cocoa powder for topping for 30 seconds, until evenly blended.
  8. Sprinkle the cocoa-sugar topping evenly over the batter, covering the surface from edge to edge; do not stir the topping into the batter.
  9. Slowly pour 1.5 cups boiling water over the back of a large spoon held just above the baking dish so the water lands gently and covers the topping without making deep holes in the batter.
  10. Transfer the baking dish on its sheet pan to the center rack and bake at 350°F (175°C) for 32-35 minutes, until the top looks set and slightly crackled, the edges are bubbling, and a toothpick inserted only into the top cake layer comes out with moist crumbs rather than wet batter.
  11. Move the baking dish to a wire rack and let the cake stand for 10 minutes, during which the sauce will thicken underneath while the top remains tender.
  12. Spoon the warm cake into shallow bowls, scooping down to capture the chocolate pudding sauce from the bottom of the dish, and serve while the sauce is glossy and fluid.

Nutrition (per serving)

  • Calories: 322
  • Protein: 4 g
  • Fat: 10 g
  • Carbohydrates: 60 g
  • Fiber: 3 g
  • Sugar: 41 g
  • Sodium: 327 mg

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